EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE
"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.
Provided by Valerie Bertinelli
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
- Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
- Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
- Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.
CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE
Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.
ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS
The contrast of textures and flavors-crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula-adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.
Time 25m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
- Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
- Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
- Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
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